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Poached Eggs with Sauteed Kale, Mushrooms and Chevre

Here's how you make Poached Eggs with Sauteed Kale, Mushrooms and Chevre
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  • Servings: 2
  • Prep: 15m
  • Cook: 20m
  • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 4 eggs (large organic pastured eggs)
  • 1 tablespoon vinegar
  • 1 onion (small onion, chopped)
  • 2 cloves garlic, sliced
  • 2 tablespoons butter
  • 6 ounces kale (rinsed well and stem removed)
  • 1 cup crimini mushrooms, sliced
  • 2 to 6 tablespoons water, as needed
  • Hot pepper flakes (to taste)
  • Salt and pepper
  • 2 ounces goat cheese (soft chevre)
  • 2 tablespoons heavy cream
  • Paprika (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Break each egg into a small dish and set aside.

  • Step 2: Heat butter in a large saute pan and add onion and garlic, cooking until onion softens.

  • Step 3: Stack kale leaves with stems removed on top of each other and roll up like a rolled newspaper then shred.

  • Step 4: Add shredded kale and mushrooms to pan with 2 tbsp of water; cook, stirring, until mushrooms brown and kale gets tender, adding more water 2 tbsp. at a time until it does get tender (taste it).

  • Step 5: While kale is cooking, fill a skillet 3/4 with water and stir in vinegar. Bring water just to a simmer where bubble barely break the surface.

  • Step 6: When kale becomes tender, stir in the 2 tbsp. cream, then top with crumbles of goat cheese, remove from heat and cover the pan.

  • Step 7: Finish the eggs by lowering the small dish with an egg in it into the water, letting it warm a minute or so, then gently tilt the dish and let the egg gently slide out, disturbing it as little as possible. Repeat with other eggs.

  • Step 8: Allow the eggs to cook for about three minutes, or until as cooked as you like.

  • Step 9: Lift eggs from the water with a slotted spoon; I put mine under a small stream of running water to rinse the gunk and vinegar taste. Trim off any ragged edges if you like.

  • Step 10: Place eggs on top of kale mixture and serve sprinkled with paprika and/or pepper.


We hope you enjoy this recipe!

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